Today has been hectic and full of deadlines and responsibilities. It would have been SO very easy to stop for takeout on the way home. While that does happen occasionally, I try to keep a fairly well-stocked pantry and refrigerator for nights such as this.
See those beautiful plates above? This is what I started with tonight. In 18 minutes we were ready to dine. I have sat in drive-through lines longer than that!
1 T. olive oil
6 oz. portabella mushrooms stems and ribs removed and chopped
14 oz. can of artichoke hearts, drained and roughly chopped
5 oz. baby spinach stems removed
1/3 cup white wine
1 jar Alfredo Sauce (I used Bertolli Garlic Alfredo)
1 bag refrigerated mushroom ravioli
Bring water to a boil for the ravioli.
While water heats, add olive oil to a large saucepan over medium-high heat. Add mushrooms and lightly salt. Let cook 2 - 3 minutes until mushrooms brown.
Next, add in artichoke hearts and let cook 1 - 2 minutes.
Spinach in the pot just until it wilts.
Add in the wine and deglaze the pan. When wine evaporates, add in the Alfredo sauce and lower heat to low.
Add ravioli to boiling water and allow to cook for 4 - 5 minutes. When ravioli is cooked, drain and add to the sauce mixture and stir carefully until thoroughly coated with sauce.
Serve with garlic bread and enjoy your delicious homemade meal!
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